Isolation time means more cooking and baking (of course), and I got my two children to help me out with this, and served it with some home made cheese scones. It's a relative quick and easy recipe. If you don't have chipotle paste to hand, you can substitute with a mixture of tomato paste and spices (see recipe notes below).
Serves 2 - 3
Ingredients
Olive oil for frying
1 onion, chopped
2 cloves of garlic, crushed
2 carrots, chopped
1 potato, chopped
1-2 tsp chipotle paste (to taste); see notes at end for substitution
Vegetable stock (approx 250ml; I did it by eye so may need more)
1 tin of cooked butter beans, drained
500ml tomato passata
1/2 tsp dried oregano and dried parsley
Juice of half a lime
Tomato paste (optional)
Salt and pepper to taste
1 tbsp butter
Method
1. Fry onion and garlic on medium heat in olive oil until softened.
2. Add carrots and potato and fry in chipotle paste for 4-5 minutes.
3. Add stock and cover; cook until softened. If needed, add more water.
4. Add passata, butter beans and herbs, and warm through.
5. Blend with a stick blender (or in batches in an upright blender, before returning to the pan).
6. Add juice of half a lime; if soup is too thick add water to desired consistency and if too thin, add tomato paste.
7. Add butter and stir through. Heat for 5 minutes. Season with salt and pepper as desired and serve.
Notes:
Chipotle paste can be substituted using the following recipe:
1 tablespoon tomato paste
1 tablespoon cider vinegar (or any vinegar on hand)
1 teaspoon smoked paprika/
Cayenne pepper (to taste)
1/2 teaspoon cumin
Oregano
Pinch garlic powder
Pinch of salt
This will make slightly more paste than used in the original recipe, so you may wish to only use some of it, or to add extra water to the soup to get the desired consistency.
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